Introduction

I saw this on the Cooking Channel website from the delightful Giada De Laurentiis. I've removed the capers and made some adjustments, as we are a hearty-healthy and low-sodium household. It is similar to existing recipes here on Spark, but I've added so my husband and I can both track it and keep it on hand.
I saw this on the Cooking Channel website from the delightful Giada De Laurentiis. I've removed the capers and made some adjustments, as we are a hearty-healthy and low-sodium household. It is similar to existing recipes here on Spark, but I've added so my husband and I can both track it and keep it on hand.

Directions

From Giada's recipe on CookingChannel.com:

Season chicken with salt substitute and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of margarine with 3 tablespoons olive oil. When margarine and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons margarine and add another 2 tablespoons olive oil. When margarine and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons margarine to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.